Procedure:Preheat oven to 400 degree. Place cubed bread on a baking sheet greased with olive oil, then bake for 7-10 minutes. Meanwhile, cook the shallots in the olive oil for about 1 min., then add carrots and cook for another minute. Add the white wine to the mixture and cook until almost all the wine has cooked off, then add tomatoes. Mix the red wine vinegar, olive oil, Dijon mustard and thyme in a small bowl. Add the toasted bread cubes to a serving dish, mix with carrots & tomatoes and dressing, top with cheese, salt & pepper and some extra thyme :).recipe by mewith help on ingredient proportions from Martha Stewart.